Adventures in Grandparenting

beef stew

Our wonderfully mild New England winter has drawn to a close. We are now in the mist of our 4th or 5th snow storm of the New Year. To celebrate yet another snow day and to make something warm, comfy and satisfying for dinner, I pulled out my crock pot beef stew recipe.

This stew is simple and delicious. I usually put it together the night before and store it in the refrigerator, but it can be done early the same morning. I use a 3 ½ quart crock pot. This makes enough for dinner and lunches over the next few days, for my husband and I. It can also be separated into individual servings and frozen. If you are feeding more people, then use a bigger crock pot, increase the vegetables and add another can of chicken stock. When I developed this recipe, we had stopped eating white potatoes, but of course they can be added if you like.

Delicious Slow Cooker Crock Pot Beef Stew

1 ½ pounds stew meat (it usually comes in large chunks, I just cut them into smaller pieces)

7-8 large carrots (peeled and cut into chunks)

½ of a celery bunch (rinsed, chopped including the leaves at the top)

1 medium yellow onion (peeled and chopped)

Sliced mushrooms, if I have them

1 can diced tomatoes (I like to get the one with added ingredients, like garlic)

I can Rotel tomatoes with green chile (this adds just a little spice but if you don’t want spice just skip it)

2 cans chicken stock

1 heaping tablespoon of garlic salt

Brown meat quickly, on medium heat, in skillet sprayed with cooking oil. Don’t cook it though; just turn it over a few times (season with a little garlic salt). Put meat in crock pot. Add the rest of the vegetables, canned tomatoes, Rotel and chicken stock. Add garlic salt and put on the lid. Turn on high for two hours and then low for 4 more. Stir when you turn it to low (or after about 2 hours). Check the carrots for tenderness and then turn it off.

It can be served alone, over rice or noodles and with crusty bread. Yum. Stay warm!